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To make potato shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100 percent) 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife. Or bake in a conventional oven at 450 degrees 50 to 60 minutes. They should be soft but firm enough to dice. Preheat oven to broil. Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both sides of potato shell with cooking spray. Place right side up on a baking sheet and broil until edges are browned and top is slightly crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated overnight. Refrigerate cooked potato separately. Bring both to room temperature before filling.) To make filling: Preheat oven to 500 degrees. In a large skillet, preferably non-stick, over high heat, heat 1 tablespoon of oil until hot. Saute potato pulp, turning with a spatula until they begin to turn golden, about 5 minutes, adding more oil if needed. Stir in ham, zucchini and red pepper and saute, stirring, until vegetables soften slightly, about 3 minutes. Add eggs, reduce heat to medium-low, and cook, stirring lightly, until very loosely set. Stir in green onions. Fill potato shells and sprinkle tops with cheese, if desired. Place potatoes on baking sheet and bake 5 minutes, or until eggs are set and cheese melts. Serve with salsa, if desired. Posted By email@example.com (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER On 19 FEB 1995 1959 GMT
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 237 (63%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 1058.4mg||326 %|
|Sodium 366.6mg||13 %|
|Potassium 369mg||10 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.6g|
|Protein 32g||46 %|
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Calories per serving: 377
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